Description
Discover the ultimate chicken enchilada soup that blends tender shredded chicken, black beans, sweet corn, and diced tomatoes with green chilies in a creamy broth seasoned with chili powder, cumin, and a rich enchilada sauce. This easy, one‑pot recipe delivers bold Mexican flavors and a velvety texture, perfect for quick weeknight meals or cozy family gatherings. Garnish with shredded cheese and fresh cilantro for an inviting, restaurant‑style presentation that shines on any kitchen table today.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine shredded chicken, black beans, corn, diced tomatoes with green chilies, enchilada sauce, and chicken broth in a pot. Add chili powder, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally.
- Lower heat and stir in heavy cream, followed by shredded cheese until melted and soup is smooth.
- Adjust seasoning, ladle into bowls, garnish with extra cheese and cilantro, and serve hot.
Notes
- For a lighter version
- substitute low‑fat milk for heavy cream and reduce cheese. Add a squeeze of lime before serving for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg
Keywords: chicken enchilada soup, easy chicken enchilada soup, quick Mexican soup recipe, creamy enchilada soup, chicken soup with beans, family dinner soup ideas, how to make chicken enchilada soup